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Spanish Style Clams Serve with Stevenot Tempranillo4 main course servings 2 tablespoons olive oil 2 sweet onions (such as Vidalia or Maui) about 4 cups 2 green bell peppers, sliced into ½ inch wide strips 2 red bell peppers, sliced into ½ inch wide strips 6 large garlic cloves, minced 2 bay leaves 1 cup canned crushed tomatoes with puree ¾ cup dry white wine 36 littleneck clams (about 6 pounds scant) scrubbed 1 tablespoon hot pepper sauce Heat olive oil in heavy large pot over medium high heat. Add sliced sweet onions, green and red bell peppers, minced garlic and bay leaves and sauté until onions are golden, about 10 minutes. Stir in crushed tomatoes and wine: season to taste with salt and pepper. Bring mixture to a boil and add clams. Cover and cook until clams open about 8 minutes (discard any clams that do not open). Stir in hot pepper sauce and serve with a glass of Stevenot Tempranillo. |
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209 728-3436 winery | 209 728-0638 tasting room